Campus Chef at Upper Crust Food Service

, , United States -

Full Time

Start Date

Immediate

Expiry Date

20 May, 26

Salary

0.0

Posted On

19 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Floating Chef, Kitchen Support, Meal Preparation, Reporting, Staff Training, Customer Relationship Management, Kitchen Operations, Catering Oversight, Culinary Instruction, Food Safety Standards, Sanitation Compliance, Event Planning, Problem Solving, Policy Compliance

Industry

Food & Beverages

Description

Campus Chefs are a resource for the campus to be successful and can take on many shapes. Commonly this will be a floating chef, a chef working in a house or having dedicated hours between multiple locations, and/or an assistant working in a house or having dedicated hours between multiple locations. These individuals are dedicated to the campus they work on primarily with very little or no travel required outside of the general campus area, although they may be asked if the need arises. A person in a CS role may be asked to perform a variety of duties including fill in some duties for an absence of someone else on campus, perform check-in tasks for the region Manager, provide some peer-to-peer support, support events on campus, open new kitchens, assist in interviewing new staff, closing of kitchens, or just about any local responsibility. Duties and Responsibilities: Fill-in or support daily duties, as needed by the region. Prepare and execute meals efficiently. Submit on-time and accurate reports when applicable. Identify areas of improvement for staff and service on behalf of the regional manager or regional director. Provide hands-on best practice training to staff members while on-site at each kitchen Build and maintain strong relationships with customers and employees with regular checkpoints Ensure the kitchen operates in a timely manner Oversee special catering events and offer culinary instruction or demonstrations as needed. Enforce sanitation and food safety standards per state and local regulations Maintain a professional and positive attitude with coworkers and customers. Assist in planning and executing special events as directed by management. Communicate regularly with management via calls, emails, and texts. Resourcefully solve any issues that arise and seize control of any problematic situation with assistance from management Ensure compliance with all policies among staff Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Preferred education and experience 3+ years in professional, high-volume food production or catering, or an equivalent combination of relevant education and/or experience. 1+ years of supervisory experience preferred Culinary degree is a plus Must hold a valid manager level sanitation certification or obtain one within 30 days of employment Special Demands: The work environment can be loud and busy. There are many kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery floors. Capability to work in a kitchen environment that may involve exposure to extreme heat or cold. Required to stand for long periods, up to 8+ hours, as well as walk, bend and stoop. Must be able to lift and/or move objects up to 50 pounds. Exposure to cleaning chemicals Upper Crust Food Service provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Responsibilities

Campus Chefs fill in or support daily duties as needed by the region, preparing and executing meals efficiently while submitting accurate reports. They must identify areas for improvement, provide hands-on training, and ensure the kitchen operates in a timely manner.